Pistachio Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and rich maple syrup come together in a filling that cooks down into something glossy and almost jam-like before it ever hits the oven. The base and crumble topping are built from rolled oats, rice flour, and tapioca starch, giving these bars a satisfying texture that holds together beautifully without any wheat or nut-based flours. Cold butter gets worked into the dry mixture until clumpy and coarse, then maple syrup binds it all into a dough that bakes up golden and slightly crisp on top while staying tender underneath. Fresh ginger is the quiet hero here — grated fine and stirred right into the pear filling, it adds a gentle warmth that makes every bite feel a little more special. Tree nut concerns can make store-bought baked goods a real minefield, but every ingredient in this recipe is straightforward and easy to verify at a glance. Once cooled and sliced into nine bars, they're sturdy enough to pack up and take anywhere, but honestly good enough to eat straight off the wire rack.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 cup rolled oats
- ¾ cup rice flour
- ¼ cup tapioca starch
- ⅓ cup pure maple syrup
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
For the pear filling
- 3 medium ripe pears (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
- 3 tbsp pure maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tapioca starch
- 1 tbsp unsalted butter
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
- 2
In a large mixing bowl, whisk together the rolled oats, rice flour, tapioca starch (the 1/4 cup amount), baking powder, and salt. Scatter the cold butter cubes over the dry mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Drizzle in the 1/3 cup maple syrup and stir with a fork until the mixture just comes together into a crumbly, slightly sticky dough.
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